Food Science & Nutrition

Overview

The Department of Nutrition & Dietetics, a vibrant department, focusses on holistic integrated teaching approach with hands on experience and research. The genesis of Department of Nutrition & Dietetics was in the year 1994 with Nutrition & Dietetics undergraduate program. This program was offered in combination with Zoology, Chemistry and Human Development. Under new education policy, Nutrition and Dietetics is offered as a dual major (B.Sc. NDHD) program .To meet the ever-rising demand of this subject the department has introduced single major B. Sc (Hons) program in Food Science and Nutrition in the year 2022. Undergraduate programme is carefully curated for emerging Nutrition Professionals. To develop evidence based health and nutrition plans, resources and bring sustainable change, Post Graduate Programme in Food Science and Nutrition was started in 2010. This programme was designed to fulfil the students' requirement for higher education. The Department has been recognized as a Research Centre by Bengaluru City University (BCU) in the year 2014 for PhD enrolment. The comprehensive programs are integrated with internships, workshops and outreach programs. Our outreach programs prioritise school nutrition education and community nutrition which contributes to the holistic development of students. Research work further explores inquisitive minds to translate the science of nutrition to formulate novel food products and nutrition programs for the community. The competent faculty with a well-designed curriculum has enabled students to have a competitive edge in pursuing promising careers in the health care sector, food industry, academia and government.

Head of the Department

Dr. Sangeeta Pandey,
Associate Prof., M.Sc., Ph.D.
Email : nd@mccblr.edu.in

Vision

To accentuate nutrition education based on recent developments in science and technology to improve awareness and the quality of life.

Mission

To understand human needs and integrate health and nutrition in the family and society across different economic classes.
Application of nutrition knowledge in their day to day life.

Activities

ND Activity 2016 - 17

ND Activity 2017 - 18

ND Activity 2018 - 19

ND Activity 2017 - 20

ND Activity 2020 - 21

Dr. SANGEETA PANDEY

Sangeeta Pandey, Vaishnavi Arun.(2022). Perceptions among Doctors and Nutritionists Regarding Food-Based Interventions for Combating Anaemia in the First 1000 Days of Life. Carmelight- Journal of Science (Biological, Chemical and Physical Sciences) 17-I&II(A).151.
Sangeeta Pandey, Suma Singh and Sana Kouser.(2022). Assessment and Evaluation of Indira Canteen on Food Security and Food Safety in Urban Bangalore. Future food: Journal on Food Agriculture and Society.10(6).
Sangeeta Pandey.(2022).Food Packaging and Labeling. Food Safety and Standards –Laws , Tools and Management Systems.Genx Electronics Resources and Solution P. Ltd.
Pandey, S. (2021). Chronological Developments in the Technology of Weaning and Geriatric Foods. In Advances in Processing Technology (pp. 217-245). CRC Press.
Noor., A & Pandey. S (2020). Development of Zinc Enriched Health Drink Mix for Children. Research Journal of Life Sciences, Bioinformatics, Pharmaceutical and Chemical Sciences, 06(03),21-32.
Pandey., S & Sah., A (2020). Formulation and Evaluation of Bioactive Enriched Green Tea: A Nudging Intervention Towards Menstrual Disorders. International Journal of Green and Herbal Chemistry.09 ( 02) ,191-202.
Pandey, S & Mital D(2020) Knowledge, Attitude and Practice Regarding Micronutrients and its Impact on Oral Health Status. International Journal of Engineering Research & Technology, 9 (03) 698.
Tirna Purkait, Sangeeta Pandey.(2020). Development, Physicochemical Characterization and Sensory Evaluation of a Red Wine Using Roselle (Hibiscus Sabdariffa) and Peppermint (Mentha Piperita L.) Extrac. Medico-Legal Update. Volume 20, Number 4.1407.
Pandey, S & Qurathulain. (2019)Impact of Nutrition Education on Knowledge, Attitude and Practice Regarding Food Safety among the School Children (10-12years). International Journal of Recent Scientific Research, 10 (05) 30693 7.3.
Jain, R., & Pandey, S. (2018). Organoleptic and nutritive evaluation of micronutrient rich protein shake developed using quinoa (Chenopodium quinoa). Asian Journal of Multidimensional Research (AJMR), 7(2), 175-181. 6.882.
Fathima, M., & Pandey, S. (2017) Serum Zinc Status of Children Suffering from Diarrhea and Acute Respiratory Infection. International Journal of Health Sciences and Research. 7 (1), 248-252.
Kombanda, K. T., & Pandey, S. (2017)Assessment of Zinc Status of School Going Children by Hair analysis Method (9-12 Years). International Journal of Science and Research, 6 (9), 669-673 7.53.
Ulfath T. K. , Nikhitha M. , Praditi S , Kavitha G. S ., Myrene R. D., Sangeetha P. (2016). Development of value added product to reduce the risk of hypoglycemic in diabetic population. European Journal of Pharmaceutical and Medical Research 3 (3), 514-518 6.22.
Khan, I., & Pandey, S. (2016). Impact of Mid Day Meal on Nutritional Status of School Going Children with Special Emphasis on Zinc. International journal of current research and academic review, 4, 61-67.
Khalid, S., & Pandey, S. (2016). Impact of socio economic status and nutrition education on the prevalence of zinc deficiency among government school going children. International Journal of Food and Nutritional Sciences, 5(4), 102. 3.483.
Pandey, S., & Vora, M. (2016). Breakfast consumption pattern and its association with academic performance. Indian Research Journal of Extension Education, 15(4), 51-55.
S Khalid, S Pandey (2015)Zinc status of school going children and the Effectiveness of School based Nutrition Education Programme on zinc deficiency. International Journal of Preventive, Curative and Community Medicine, 233-236 4.574.
Pandey, S , Tripathi, S. K. , Tandon, J Mishra C. P. (2002)Weaning in perspective of breast feeding in rural area, Indian Journal of Nutrition and Dietetics 39 (5).

Dr. MARY REGI

Regi., M & Venkatasubramanian., C (2018). Comparative Adiposity Study of a Body Shape Index and Body Adiposity Index with BMI using DEXA as Gold Standard. International Journal for Research in Applied Science and Engineering Technology.6(3), 3503-3508.
Mary, R., Unaiza, T., Chandra, V., Mythri, S., & Priyanka, R.(2017) Assessment of Body Fat Percent and Reliability of Using BMI, WHR, ABSI and BAI with DEXA as Gold Standard. International Journal of Science and Research, 6(2), 664-668.
Regi, M., & Sharma, N. (2016) Body Adiposity Index versus Body Mass Index and Other Anthropometric Traits as Correlates of Cardiovascular Disease. International Journal of Research and Scientific Innovation,3, 110-131.
Bhargavi., TM & Regi, M., (2015). Relation of a Body Shape Index (ABSI) Versus other Anthropometric Traits to Adiposity and Cardiovascular Risks. The Indian Journal of Nutrition and Dietetics, 52(4), 369-379.
Regi, M., & Nischitha. (2014). Effect of stress on the nutritional status And lipid profile of Software professionals(20-30 years) in Bangalore. The Multidisciplinary national Journal Carmelight, 11.

Dr GEETHA SANTHOSH

Puliani, R & Santhosh, G.(2020). Usage and Awareness of Nutritional Supplements Among Gym Goers. Indian Journal of Applied Research, 10 (8), 1-2 6.03 6.03.
Swamy, A. S., & Santhosh, G. (2018). Nutritional Status of Children with Cleft Lip, Cleft Palate and Knowledge of their Mothers at Health Care Centers. International Journal of Health Sciences and Research, 8(9), 215-224.
Gayathri, A., & Santhosh, G. (2018). Influence of Nutrition on Menstrual Status Among Adolescent Girls (12-18 years). International Journal of Engineering & Scientific Research, 8(1), 198-203 6.660.
Vishaka, H. S., & Santhosh, G.(2018) Assessment of nutrition status & cognitive performance of children at care homes. International Journal of Engineering & Scientific Research, 8(1), 182-189 6.660.
John, J., & Santhosh, G. (2018). Nutritional status and nutrition knowledge among diabetics in rural population in Mangalore taluk. International Journal of Research in Social Sciences, 8(7), 1-12 0.564.

Dr SHUBHI AGARWAL

Fairoz Ahmed, F. & Agarwal, S. (2020). Development of Garcinia Cambogia Enriched Nutri Bite for the Management of Pcos. International Journal of Advanced Research, 8(02), 257–263.
Agarwal, S. (2020). Development Of Kap Tool and Its Application In Assessment Of Young Females With Pcos. Journal: Indian Journal of Applied Research, 1-4.
Simha, A., & Agarwal, S. (2019). Nutrition Education Intervention for the Management of Polycystic Ovary Syndrome (PCOS). Medico-legal Update, 19(2), 21-27.
Agarwal, S., Devi, C U. , & Lal, K L (2018). Development of Health Mix for The Management of Poly Cystic Ovary Syndrome (Pcos) In Women. International Journal of Engineering & Scientific Research,8 (1), 135-166.
Londe, P., & Agarwal, S. (2017). Bioactive Component Study of Garcinia Cambogia Rind Extracts and Harnessing Its Potential for Food Product Development: A Novel Treatment for PCOS. International Journal of Engineering & Scientific Research. 5(11), 37-56.
Londe, P., & Agarwal, S. (2017). Invitro phytochemical study on Berberisaristata root extracts: An effective neutraceutical for the treatment of polycystic ovarian syndrome. International Journal of Recent Scientific Research, 8(9), 19934-40.
Agarwal, P. L. S. (2017). Comparative Study of Bioactive Components from Medicinal Plants for their Efficacy in Food Product Development for PCOS Women. International Journal of Science and Research (IJSR), 6(8), 2179–2188.

Dr V.PADMA

V. Padma, Mahima Lalwani.(2022). Knowledge, Attitude and Practice of College Going Students on Iron Deficiency Anemi. Carmelight- Journal of Science (Biological, Chemical and Physical Sciences) 17-I&II(A).
Lalwani, M., & Vijayakumar, P (2020). Development and Evaluation of value added Iron Rich Mix Flour using underutilized Guava (Psidium guajava) leaves. International Journal of Green and Herbal Chemistry (Section B), 9(2),214-224.
Sneha, S., & Vijayakumar, P. (2019). Organoleptic evaluation of buckwheat (Fagopyrum esculentum) bar. International Journal of Engineering & Scientific Research, 7(2). 5.78.
Mandumula, K., & Vijayakumar, P. (2019). Gender differences in oral health perceptions and practices among school going children. International Journal of Engineering & Scientific Research, 7(2).
Rammohan, S., & Vijayakumar, P. (2018). Nutritional Status of Children with Cancer and Role of Supplements - An observational Study. International Journal of Engineering and Scientific Research, 6(7), 13-20.
Vijayakumar., P & Sugumar., R (2016). Functional Ingredient Mix at par with the nutrition trend and its impact on blood lipids in type 2 diabetics. Journal of Indian Dietetic Association, 38(1), 45-55.
Vijayakumar., P & Sugumar., R (2015). Insulinemic effects of Functional Ingredient Mix for T2DM patients. International Journal of Current Research, 7(10),20958-20961. 7.766.
Padma, V., & Sugumar, V. R. (2014). Assessment of Baseline Biochemical Parameters and its Correlation with Clinical Outcomes in Type 2 Diabetics. Indian Journal of Research in Foods and Nutrition, 1(1), 15-21.
Padma, V., & Sugumar, V. R. (2013). Over Weight Indices in relation to Dietary Factors Among Type 2 Diabetes. Weekly Science International Research Journal, 1 (36). 1-9.
46 Padma, V., & Sugumar, V. R.(2013). Dietary Pattern Observed in Type 2 Diabetes. Indian Streams Research Journal, 3(11), 1-3.

Dr MITRAVINDA ANEESH

Angeline Jeyakumar, Devishree Dunna, Mitravinda Aneesh.(2022). Loss of livelihood, wages, and employment during the COVID-19 pandemic in Chhattisgarh in India, and its impact on food insecurity and hunger. Frontiers in Public Health.1188.
Aneesh M, Roy R. Eating behavior and stress levels among college students. J Mental Health Hum Behav 2022;27:60-4.
Shireen Feroz, Mitravinda Aneesh.(2022). Nutritional Properties and Antioxidant Activity of Roselle (Hibiscus Sabdariffa. Carmelight- Journal of Science (Biological, Chemical and Physical Sciences) 17-I&II(A).125.
Sarah Zainab VJ, Aneesh M. (2021). Nutrition Knowledge Among Elite Indian Badminton Players. Indian Journal of Applied Research, 11(2), 57 – 59.
Aneesh M, Chaganty A. Sleep quality and processed food consumption among female college students. D Y Patil J Health Sci 2021;9:17-21.
Jeyakumar A., Aneesh M., Giri B.R., Dunna D., Chalwadi S., Simelane S., Sharma A., C Yu C., Lin M., & Jung I. Food access and insecurity during COVID-19: Evidence from India (2021).
Aneesh M Shireen A.(2021). Knowledge and consumption of probiotics and prebiotics in India: a narrative review. International Journal of Community Medicine and Public Health.8(10).5119-5126.
Aneesh, M., & Ghugre, P. S. (2019).Early nutrition and cognitive functions. International Journal of Food Science and Nutrition, 4 (1), 102-108.
Aneesh, M., & Ghugre, P. S. (2019). Anthropometry, body fat and central adiposity in LBW and NBW Indian children aged 3.5 to 4 years. Early human development, 139, 104885.
Savanur, M. S., Sathye, A., Udawant, A., Udipi, S. A., Ghugre, P., Haas, J., ... & Bhatnagar, A. (2017). Nutritional Status and Physical Fitness of Tribal Adolescents in Ahmednagar District of Maharashtra. Ecology of Food and Nutrition, 56(6), 552-566.
Savanur, M. S., & Ghugre, P. S. (2016). BMI, body fat and waist-to-height ratio of stunted v. non-stunted Indian children: a case–control study. Public health nutrition, 19(8), 1389-1396.
Savanur, M. S., Purandare, M., & Ghugre, P. S. (2015). Influence of Birth Weight and Stunting on Selected Cognitive Functions of Young Children in Low Socioeconomic Areas of Mumbai City. Journal of Psychosocial Research, 10(2), 295.
Savanur, M. S., & Ghugre, P. S. Sociodemographic Factors Influencing Stunting in Young Children in Low Socioeconomic Areas of Mumbai City. Indian Journal of Applied Research, 180(53.4), 417.
Savanur, M. S., & Ghugre, P. S. (2015). Magnitude of undernutrition in children aged 2 to 4 years using CIAF and conventional indices in the slums of Mumbai city. Journal of Health, Population and Nutrition, 33(1), 3.

Dr VASANTHA KUMARI P

Vasantha Kumari P, Narayanasamy Sangeetha.(2022). Effect different drying techniques on the physical and morphological characteristics of multi cereal and legume mix. Carmelight- Journal of Science (Biological, Chemical and Physical Sciences) 17-I&II(A).167.
Vasantha Kumari, P., & Fathima, S.(2022) The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf Life of Savory Cake. Journal of Research and Innovation in Food Science and Technology.
Mahima M, Kumara G. K, P. Vasanthakumari, G. Jayalakshmi, K. Sundar, (2022). Quorum Sensing Based Drug Screening Against Vibrio Cholerae. Journal of Microbes and Research. 1(1); DOI: 10.0810/JMR.2022/0001.
Niroja R, Kumara G. K, P. Vasanthakumari, G. Jayalakshmi, K. Sundar, (2022). Quenching Of Qurom Sensing Regulated Protein of Helicobactor Pylori, Journal of Microbes and Research. 1(1); DOI: 10.0810/JMR.2022/0002.
K. Kumarakuru, P. Vasanthakumari, and K. Sundar (2021). Quality characteristics of set curd substituted pennisetum typhoideum dehydrated powder. International Journal of Creative Research Thoughts. Volume 9, Issue 8.
Bhavya Mehta and Vasantha Kumari. (2021). Processing of Banana Peel - Power-full Booster for Health. International Journal of Green and Herbal Chemistry, 10(3),206-230.
K. Kumarakuru, P. Vasanthakumari, V. Meyappan and K. Sundar, 2020. Impact of Thermal Process on Quality Characteristics of Instant Squid Mix. American Journal of Food Technology, 15: 35-42.
Vasanthakumari, P., & Jaganmohan, R. (2018). Process development and formulation of multi‐cereal and legume cookies. Journal of Food Processing and Preservation, 42(12), e13824. 1.4.
Kumari, P. V., & Sangeetha, N. (2018). Formulation and quality evaluation of multi cereal and legume extrudates. Journal of Advanced Research in Food Science and Nutrition, 1(1), 25-29.
Kumari, P. V., & Sangeetha, N. (2018). Utilization of Cereals and Legumes in Traditional Food Products. International journal of nutrition and food science, 38(5), 480-483.
Kumari, P. V., & Sangeetha, N. (2017). Nutritional significance of cereals and legumes based food mix-A review. International Journal of Agricultural and Life Sciences, 3(1), 115-122. 3.4.
Kumari, P. V., & Sangeetha, N. (2017). Effect of processing and drying methods on the nutritional characteristic of the multi-cereals and legume flour. Journal of Food Processing and Technology, 8(4).
Anitha, S., Hema, V., & Kumari, V.(2016) Effect of Different Storage Condition on Nutritional Value of Puttu. Journal Of Environmental Science, Toxicology And Food Technology, 10(7), 86-89 3.4.
Kumari, P. V., & Sangeetha, N. (2014). Effect of Multilegume Flour Addition on Pasta Processing and Quality Evaluation. The Indian Journal of Nutrition and Dietetics, 51(2),183.
Kumari, P. V., & Sangeetha, N. (2014). Process development and evaluation of quality characteristics of multilegume pasta. Asian Journal of Dairy and Food Research, 33(3), 190-196. 6.
Vasantha, K. P., & Narayanasamy, S. (2013). Effect of processing techniques on the physical and nutritional properties of extruded product using multicereal composite mix. Journal Of Environmental Science, Toxicology And Food Technology, 5(4), 2319-2399.

2021 – 2022

Coffee Quiz Competition
Slogan and Video Contest on PCOS
Vegan Logo Award
FSSAI Vegan logo 2021
Food Safety Standards Authority of India were working on vegan guidelines and regulations and invited students to participate in a vegan logo making activity. So, the students of 2nd year Food Science and Nutrition, Department of Nutrition and Dietetics participated and submitted the logo in April 2021. Department faculty members scrutinised the logo and selected a few logos to FSSAI.
On 13th September 2021, the Indian food regulator, FSSAI, has issued a draft called the Food Safety and Standards (Vegan Foods) Regulations, 2021, for regulating vegan foods and asked stakeholders to submit their suggestions. The logo which was issued for such vegan products, and it was stated that all vegan foods shall comply with the packaging and labelling requirements specified under the Food Safety and Standards (Labelling and Display) Regulations, 2020, in addition to the labelling requirements specified under the proposed regulations.
On 22nd September, Union Health Minister Mansukh Mandaviya introduced and launched the logo for vegan foods to help consumers easily identify and differentiate from non-vegan foods empowering the people to make informed food choices”. The vegan logo designed by KRUTI MANISH RATHORE was selected by FSSAI and launched.
Product Pitch – Best Functional Food
Interns were required to develop a new product based on the principles of market research, demand, supply chain, R&D, launch, etc. The developed product had to be pitched to an industry investor, thereby making a compelling pitch.
P Soujanya developed laxative bael gummies that won the best functional food award.
Poonam Vinod developed vegan nuggets that won the best convenience food award.
DNA Nutrischolar Award 2020 (organised by Dupont)
DuPont Nutrition & Biosciences is a global leader in innovative and sustainable solutions in the food, wellness, pharma and biotech markets. Every year, DuPont Diet & Biosciences organises ‘DuPont NutriScholars Awards to invite novel food product idea proposals from students pursuing Food Science. The program acts as a pathway for food science students to enroll, innovate and discover the food industry’s environment. Three students from the Dept of Food Science & Nutrition registered for this contest and the preparation began in September, where the students chose to participate under the category “Convenient and Nutritious Breakfast”. After a few brainstorming sessions, the product idea was decided and the proposal was prepared under the guidance of Dr Sangeeta Pandey (HoD) and Mentor Dr V Padma. Our proposal was selected in the Phase I of the contest and the idea was selected for the Phase II of the contest .Our team was in the top 20 selected for Phase II. The students – Harshita K, Henakshi P and Shireen F from PG Food Science & Nutrition – along with the mentor and the HoD, presented their novel product idea titled “Brekkie Muffin Mix” in front of the panel of eminent dignitaries and giants of the food industry. The Brekkie Muffin Mix team was one among the top 20 teams chosen all over India and among the top 5 in the “Quick and Nutritious Breakfast” category.